INGREDIENTS
16 oz
extra firm tofu
1
large white onion
2 tbsp
vegetable oil
2
bell peppers (1 red, 1 green)
2 cloves
garlic
1 tbsp
tomato paste
1 15 ounce can
diced tomatoes (optionally: fire-roasted with green chilies)
4 cups
low-sodium vegetable broth
2 cups
water
1 1/2 cups
unsweetened non-dairy milk
2 15 ounce cans
black or pinto beans
2 cups
frozen corn
1/3 cup
cornmeal or masa harina
2 handfuls
cilantro
4
6-inch corn tortillas
1
avocado